Braised Coconut Beef Ribs Recipe
Prep Time:
5 minutes
Cook Time:
3 hours,
15 minutes
Servings:
4 Servings
Ingredients
- 3-4 pounds beef short ribs
- ½ tablespoon salt
- ½ tablespoon pepper
- Cooking oil, as needed
- 3 cloves garlic, peeled and smashed
- 1 tablespoon minced ginger
- 2 Thai chiles, roughly chopped
- 3 tablespoons tomato paste
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 (13.5-ounce) can coconut milk
- 1-2 cups beef broth, as needed
- 2 stalks lemongrass, rough stems removed
- Juice from ½ lime
- 1 (15-ounce) can baby corn on the cob
- 1 (8-ounce) can water chestnuts
- 4 baby bok choy, halved
Directions
- Preheat the oven to 350 F.
- Season the short ribs with salt and pepper on all sides.
- In a Dutch oven or braising pot, heat a thin layer of oil over medium heat. Once hot, add the short ribs and sear on all sides, working in batches as needed. Once all sides are browned, about 10 minutes, remove from the pot and set aside.
- Add the garlic, ginger, and chilies to the pot and cook until fragrant, about 1-2 minutes. Add the tomato paste and cook until caramelized and beginning to stick to the bottom of the pot.
- Add the sesame oil, soy sauce, and coconut milk and stir to combine with the tomato paste. Scrape any browned bits from the bottom of the pot.
- Add the beef back to the pot, nestling into the coconut milk. Add 1 cup of beef broth, the lemongrass, and lime juice, then cover and place in the oven. Braise for 2 hours and 30 minutes, or until the beef is fork-tender. Check the pot every 45 minutes and add more beef broth as needed (the meat should be submerged about halfway).
- Remove the pot the oven and add the corn, water chestnuts, and bok choy, submerging in the broth as much as possible and adding more liquid if needed.
- Cover the pot again and place in the oven. Roast for 20-30 minutes, or until bok choy is cooked through and liquid has reduced slightly.
- Remove from the oven and serve, garnishing with sesame seeds if desired.